Lemon Garlic Cutlets with Mint Sauce Recipe
How to Make Lemon Garlic Cutlets with Mint Sauce
- Place half the oil, garlic and zest in a large snap lock bag. Season, add lamb and toss to coat. Marinate for 5 minutes.
- Meanwhile, place the mint leaves, sugar and a good pinch of salt in a jug. Stir in 1/3 cup (80ml) boiling water and set aside to cool. Once cooled, stir in the vinegar. Taste and adjust the seasoning.
- Heat a large non-stick frying pan over medium-high heat and cook cutlets for 2-3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 3 minutes.
- In a serving bowl, add 1 teaspoon olive oil, mayonnaise and 3 tablespoons of white wine vinegar. Mix well together. Add coleslaw salad. Season with salt and pepper and toss to coat. Serve cutlets with mint sauce, coleslaw, extra mint and lemon wedges.
RECIPE: Courtesy of Australian Lamb